Slow Cooker Jalapeno Scalloped Potatoes

These are not your mom's scalloped potatoes! If you're a fan of scalloped potatoes and enjoy a little heat, these are going to be your new favorite! We've taken the classic creamy side dish and added a spicy twist with fresh minced jalapeños. Jalapeños not only give it a kick, but they also add a whole lot of flavor. We even added cheese to make things extra fun and flavorful.

We have one Baked version This is a recipe for jalapeño potatoes as well Regular scalloped potatoes Made in slow cooker.

Using a slow cooker makes this recipe incredibly convenient. I love making scalloped potatoes in the slow cooker because not only does it free up oven space for other good things, it also eliminates all worry about how long the potatoes will take to cook. Set it and forget it and come back to a delicious side dish.

Material notes

• Russet potatoes: Ideal for russet scalloped potatoes. Make sure to slice them evenly for best results.
• Jalapenos: Adjust the amount depending on your heat preference. You may want to add an extra jalapeño or use serranos.
• heavy cream: You can substitute half and half, but the sauce won't be as thick or luscious.
• Shredded Parmesan cheese: Use fresh-shredded Parmesan for best flavor and melting quality.
• Garlic mince: Fresh garlic is best. Measure it with your heart.
• Chilli powder: Definitely not a traditional ingredient in scalloped potatoes, but it adds a little flavor that goes well with the heat of the jalapeño.
• Shredded cheddar cheese: We like the sharp cheddar flavor to go with the jalapeño, but you can use any other melted cheese like Monterey Jack, Pepper Jack, or even mozzarella cheese.

Choosing the right potato

For best results, russet potatoes are your go-to choice for this recipe. Their high starch content helps create the perfectly creamy texture that scalloped potatoes are known for. The russets are also broken up during cooking to mix with the sauce. If you prefer a firmer texture or a slightly buttery flavor, Yukon Gold potatoes are a great option. Just be aware that they won't be quite as soft, but they will hold their shape well.

Adjust the spice level

The spice in this dish comes from freshly minced jalapeño and is easy to adjust based on your personal preference. If you want to reduce the heat, remove the seeds and inner membranes from the jalapeños before mincing. For those who like a little extra kick, leave out the seeds or even add an extra jalapeño. If you're looking for an altogether milder flavor, swap out the jalapeños for poblano peppers, which have a more subtle heat. For an extra spicy version, try adding a pinch of red pepper or use serrano peppers.

Tips for big meals

This Slow Cooker Jalapeño Scalloped Potatoes recipe is a great option for a Sunday dinner or a large meal for a holiday feast like Thanksgiving, Christmas, or Easter. Here are some tips to make it more convenient:

Hold for serving: Once the potatoes are done, you can switch the slow cooker to the “warm” setting to keep them warm until you're ready to serve. This makes it ideal for buffet-style meals or family gatherings where foods need to stay warm for a long time.

Prepare ahead: You can peel and slice the potatoes a day in advance. Store the slices in a bowl of water in the fridge to prevent browning. You can make the whole potato mixture the night before and store it in the fridge. When you're ready to cook, transfer everything to the slow cooker.

Slow cooker flexibility: Slow cookers free up valuable oven space, which is a game changer during holiday meals. You can start it in the morning and cook it while you focus on other meals. Cooking on low for 7-8 hours allows for a more comfortable timeline, while the higher setting (3-4 hours) works when you're pressed for time.

Easy to scale: Hosting a crowd? This recipe can easily be doubled or tripled. Just make sure your slow cooker is big enough to accommodate the extra volume, or use more than one slow cooker if necessary.